Spanish omelette
A thick Spanish tortilla of thinly sliced potato and onion slowly poached in olive oil, set with beaten eggs and flipped to cook both sides.
Method
- 1
Quarter the potatoes lengthways and slice them thinly, about 3 mm thick.
- 2
Heat the oil in the frying pan over medium heat.
- 3
Add the potatoes, onion and half the salt. The oil should almost cover them.
- 4
Cook gently, turning often, until the potatoes are soft enough to break when pressed but have barely coloured. The oil should bubble lazily, not fry hard.
- 5
Meanwhile, beat the eggs with the rest of the salt in a large bowl.
- 6
Tip the potatoes and onion into a colander set over a heatproof bowl to save the oil.
- 7
Stir the hot potatoes into the eggs, crushing a few, and leave them to soak.
- 8
Wipe out the pan, heat 2 tablespoons of the saved oil over medium heat, then pour in the mixture and spread it level.
- 9
Cook, shaking the pan and tucking in the edges, until the base is set and golden but the top is still a little runny.
- 10
Cover the pan with the plate and, in one confident move, turn the tortilla out onto it.
- 11
Slide it back into the pan, uncooked side down, tuck in the edges and cook until just set.
- 12
Slide onto a board and leave to rest before cutting.
Notes
- Keep the saved oil. It is full of flavour and good for frying eggs or roasting vegetables.
- For a juicier centre, cook the second side for only 1 to 2 minutes.
- With or without onion is a long-running Spanish debate. Both are correct.
Equipment
Non-stick frying pan, about 24 cm, Colander, Heatproof bowl, Large mixing bowl, Flat plate larger than the pan